Best Bursting Blueberry Pie Flaky Crust
User Reviews
5.0
18 reviews
Excellent
Best Bursting Blueberry Pie Flaky Crust
Report
Calling all blueberry lovers! This easy blueberry pie is easy peasy and uses the best frozen wild blueberries from Maine. You can make our flaky ultimate all butter pie crust ahead of time and assemble this pie in no time just before baking! This pie is bursting with blueberry flavor, warm spices, and lemon zest. You will love it!
Share:
Ingredients
- 1 recipe flaky ultimate all butter pie crust
- 1 egg well beaten for egg wash
Pie Filling
- 5 cups Wyman’s Frozen Wild Blueberries or other variety
- ¾ cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- Zest of 1 lemon
Instructions
- Combine sugar, flour, cornstarch, lemon zest, all spice and cinnamon in bowl, stir to combine. Add the blueberries and and toss to coat all the blueberries.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.)
- Place prepared blueberries in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 30 minutes.
- Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
- Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes.
- After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.
Notes
- You can make the dough ahead of time, up to two days, and store it in the fridge before rolling it out and filling with the frozen blueberry filling.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
27mg
(9%)
Sodium
149mg
(6%)
Potassium
143mg
(4%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
108IU
(2%)
Vitamin C
12mg
(13%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 149mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
